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Categories: Meat - Game - Venison - Elk - Main - Pot Roast - Oven - Stovetop
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Ingredients

Ingredient Amount Notes
Deer 4-6 lbs Use one roast, not both
Elk 4-6 lbs Use one roast, not both
Flour 1 cup  
Salt 1 tsp  
Pepper 1/2 tsp  
Bacon Drippings 5 Tbsp  
Tomato Juice 1 small can  
Red Wine 1 cup Claret or Burgundy
Onion 1/2 cup Finely Minced
Parsley 1/4 cup Chopped
Bay Leaf 1  
Celery 1/2 cup With leaves
Tenderizer 1 tsp  
Italian Seasoning 1 Tbsp  

Method

  1. Preheat oven
  2. Mix flour, salt and pepper
  3. Dredge the roast well in the flour mixture
  4. Brown in bacon dirppings
  5. Add tomato juice and red wine
  6. Mince garlic and add
  7. Chop celery and parsley and add
  8. Add tenderizer and Italian Seasoning
  9. Cover and roast in pot until meat is tender, 3-4 hours
  10. Turn occassionally
  11. Remove roast and slice the meat
  12. Make a gravy in the pot and serve over meat

Notes From Gran

Modern Notes

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